3 small navel oranges
6 oz fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 oz), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch of sugar
2 tablespoons extra-virgin olive oil
1 lb spinach, trimmed
1 small red onion, sliced into thin rings
Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
Makes 4 (first-course) servings.